Instructions

Preheat oven to 425° F. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.

Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).

Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft). Wrap loosely in a clean kitchen towel to keep warm.

To serve, fill each tortilla with mushrooms, vegetable mixture, avocado and salsa.

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Comments

This recipe was amazing! My family is new to the vegan diet and normally I don’t even like zucchini or mushrooms but this was so good I didn’t even miss “the real thing”. PS I made guacamole instead of using plain avocado and definitely recommend it.